Roasted beetroot, feta and lentil salad
17/10/2012
Serves 6
With texture, vibrant flavours from salty to sweet and a powerhouse of goodness from the lentils, this is a great recipe.
Ingredients
| 2 cups | Brown lentils, organic |
| 1 | Onion, chopped |
| 2 cloves | Garlic, peeled and crushed |
| 4 tbsp | Extra virgin olive oil |
| 2 tbsp | Root ginger, chopped |
| 2 tsp | Cumin seeds |
| 2 tsp | Mild curry powder |
| ¾ cup | Red wine vinegar |
| 4 | Spring onions, sliced |
| 1 cup | Celery, diced |
| 250 g | Mung bean sprouts |
| 450 g | Baby beetroots, roasted and chopped |
| 250 g | Garlic and cumin feta, diced |
| ½ cup | Fresh coriander, chopped |
Directions
- Cook the lentils in boiling water until tender, allow 30 to 40 minutes. Drain and place in a large bowl to cool.
- Saute the onion and garlic in olive oil for 3 minutes. Add the ginger, spices and curry powder. Stir in the vinegar and boil.
- Pour the hot vinegar mixture over the cooled lentils. Mix well.
- Add the remaining ingredients and combine well. Serve in small ramekins as a canapé.
Wine Match
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